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Functional Characterization of Enzymes Forming Volatile Esters from Strawberry and Banana
Volatile esters are flavor components of the majority of fruits. The last step in their biosynthesis is catalyzed by alcohol acyltransferases (AATs), which link alcohols to acyl moieties. Full-length cDNAs putatively encoding AATs were isolated from fruit of wild strawberry (Fragaria vesca) and bana...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society of Plant Biologists
2004
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC520758/ https://ncbi.nlm.nih.gov/pubmed/15326278 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1104/pp.104.042580 |
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